OLIVE LEAF EXTRACT AS NATURAL PRESERVATIVE

被引：0

作者：

Difonzo, G. ^{[1
]}

Squeo, G. ^{[1
]}

Calasso, M. ^{[1
]}

Pasqualone, A. ^{[1
]}

Summo, C. ^{[1
]}

Paradiso, V. M. ^{[1
]}

Silletti, R. ^{[1
]}

Gambacorta, G. ^{[1
]}

Faccia, M. ^{[1
]}

Caponio, F. ^{[1
]}

机构：

[1] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci DISSPA, Via Amendola 165-a, I-70126 Bari, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2019年 / 31卷 / 05期

关键词：

olive leaves; antioxidant; polyphenols; shelf-life; LIPID OXIDATION; SHELF-LIFE; ACID;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Olive leaves, a waste from olive oil production, represent a good source of bioactive compounds, exploitable as natural preservatives in foods for their antioxidant and antimicrobial activities. In this frame, olive leaf extract (OLE) was added in non-thermally stabilized olive-based-paste at two different concentrations (0.5 and 1 g kg(-1)), and the samples were stored for 90 days. Antioxidant and antimicrobial activity were evaluated by means of ABTS-TEAC assay and microbiological analyses. The samples added with OLE showed the highest value of antioxidant activity. The main microbial groups registered a significant loss (of about 0.5-1 logarithmic cycles) when OLE was added.

引用

页码：187 / 191

页数：5

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